Mouth Watering Desserts Quotes

When I got to Crude Sciences at the end of the day, Dante was waiting for me at our table. This time, with no Latin book, no journal. “Hello,” he said, pulling my chair out for me. Surprised, I sat down next to him, trying not to stare at his perfectly formed arms. “Hi,” I said, with an attempt at nonchalance. “How are you?” I could feel his eyes on me. “Fine,” I said carefully, as Professor Starking handed out our lab assignments. Dante frowned. “Not very talkative today, I see.” I thrust a thermometer into the muddy water of the fish tank in front of us, which was supposed to represent an enclosed ecosystem. “So now you want to talk? Now that you’ve finished your Latin homework?” After a prolonged period of silence, he spoke. “It was research.” “Research on what?” “It doesn’t matter anymore.” I threw him a suspicious look. “Why’s that?” “Because I realized I wasn’t paying attention to the right thing.” “Which is?” I asked, looking back at the board as I smoothed out the hem of my skirt. “You.” My lips trembled as the word left his mouth. “I’m not a specimen.” “I just want to know you.” I turned to him, wanting to ask him a million questions. I settled for one. “But I can’t know anything about you?” Dante leaned back in his chair. “My favorite author is Dante, obviously,” he said, his tone mocking me. “Though I’m partial to the Russians. I’m very fond of music. All kinds, really, though I especially enjoy Mussorgsky and Stravinsky or anything involving a violin. They’re a bit dark, no? I used to like opera, but I’ve mostly grown out of it. I have a low tolerance for hot climates. I’ve never enjoyed dessert, though I once loved cherries. My favorite color is red. I often take long walks in the woods to clear my head. As a result, I have a unique knowledge of the flora and fauna of North American. And,” he said, his eyes burning through me as I pretended to focus on our lab, “I remember everything everyone has ever told me. I consider it a special talent.” Overwhelmed by the sudden influx of information, I sat there gaping, unsure of how to respond. Dante frowned. “Did I leave something out?

And can we get a tarte normande, the kind you used to love as a little girl?" The mere mention has my mouth watering and my heart aching. I can almost taste the tarts my mother used to make, with apples from the trees in our garden, loads of freshly grated cinnamon, and a dollop of whipped cream on top. "And can we look for treasure on the beach?" "Yes, sweet child." "And can we throw rocks in the water and look for starfish in the tide pools?

Our pleasures, however refined or easily acquired, are by their very nature fleeting. They begin to subside the instant they arise, only to be replaced by fresh desires or feelings of discomfort. You can’t get enough of your favorite meal until, in the next moment, you find you are so stuffed as to nearly require the attention of a surgeon—and yet, by some quirk of physics, you still have room for dessert. The pleasure of dessert lasts a few seconds, and then the lingering taste in your mouth must be banished by a drink of water. The warmth of the sun feels wonderful on your skin, but soon it becomes too much of a good thing. A move to the shade brings immediate relief, but after a minute or two, the breeze is just a little too cold. Do you have a sweater in the car? Let’s take a look. Yes, there it is. You’re warm now, but you notice that your sweater has seen better days. Does it make you look carefree or disheveled? Perhaps it is time to go shopping for something new. And so it goes. We seem to do little more than lurch between wanting and not wanting. Thus, the question naturally arises: Is there more to life than this? Might it be possible to feel much better (in every sense of better) than one tends to feel? Is it possible to find lasting fulfillment despite the inevitability of change? Spiritual life begins with

One morning Jeanette, bucking Daddy on some point, hit on the argument probably every child in the world has used against his or her parents: 'I didn't ask to be born'. Daddy had an answer for it. 'I know you didn't ask to be born, honey, and as your father responsible for gettin' you into the world, I owe you something'. I owe you three hots and a cots, which is to say, I owe you three meals a day and a place to sleep. That's what I'm obliged for, and that's what I'm lookin' to see you get.' He nodded several times, overcome by the seriousness of this obligation, then leaned back in his chair with a curl to his mouth like a villain's mustache. ''Course, nobody says the meals has got to be chicken. S'pose I just give you bread and water? An' s'pose I let you sleep on the floor'? 'No, Daddy'! 'That's all I'm obliged for, honey. Everything else is gratis. Everything else I do for you is 'cause I want to, not 'cause I have to'. For days afterward, because Daddy had a tenacious mind of the sort that doesn't easily turn loose one idea and go on to another, he would set a plate in front of Jeanette with, 'See, I ain't obliged to give you this. I could give you bread and water and soup with just a little bit of fat floatin' in it, just to keep you alive. That's all I'm asked to give you. But you get more, right? You get this nice plateful, and I imagine when it comes to dessert, you'll have some of that, will you? All right, dessert, and all the other good stuff. But just remember, the good stuff I do for you is because I want to, because I'm your daddy and I love you and I want to, not because I have to'. The subtext to this was that it was not enough for us, the children, to behave in minimal ways either, that filial respect and dutifulness might be all that was basically required of us, but the good stuff, like doing well in school and sticking together as a family and paying attention to what Mommy and Daddy were trying to each us, we would do because we loved them and wanted them to love us.

Aurora's Sunday brunch buffet is world-class, desserts or no desserts. Your mouth starts to water the moment you enter and spot the seafood bar on your right- lobsters the color of blood oranges reclining on hillocks of shaved ice, oysters split open, their salty innards on show. Around the corner is an area devoted to cheese, huge rounds of fragrant, fresh Parmesan and a soft cheese with a gray-white rind, oozing and pungent. Behind the cheeses is a magnificent honeycomb hung on a metal frame and dripping down a silver gutter into a small bowl. The entire place smells like heaven- copper pots of hot, fresh bread being carried to tables, aged ham sliced from the bone, the chocolatier dipping soft pralines.

Avocado Brownies   Vegetables have always been used in desserts, but this avocado brownie is truly special because the avocado gives it a lot of moisture and a smooth, creamy consistency. Just a square of this and your taste buds will be in heaven.   Yields: 10 servings   Ingredients: 2 ripe avocados, mashed 1 cup dark chocolate (72% cocoa), melted 1/4 cup coconut oil 1/2 cup agave syrup 2 brown eggs 1 cup almond flour 1/4 cup organic unsweetened cocoa powder 1 pinch salt 1 teaspoon baking soda   Directions: 1. In a bowl, mix the avocados with the melted chocolate, then stir in the eggs, agave syrup and coconut oil. 2. Fold in the almond flour, cocoa powder, salt and baking soda. 3. Spoon the batter into a baking pan lined with parchment paper and bake in a preheated oven at 350F for 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean. If it comes out with traces of batter, the cake needs a few more minutes in the oven. 4. When done, remove from the oven and let it cool completely before cutting in smaller portions.   Nutritional information per serving   Calories: 280 Fat: 20.6g Protein: 5g Carbohydrates: 24.7g

Despite the beauty of our world and the scope of human accomplishment, it is hard not to worry that the forces of chaos will triumph—not merely in the end but in every moment. Our pleasures, however refined or easily acquired, are by their very nature fleeting. They begin to subside the instant they arise, only to be replaced by fresh desires or feelings of discomfort. You can’t get enough of your favorite meal until, in the next moment, you find you are so stuffed as to nearly require the attention of a surgeon—and yet, by some quirk of physics, you still have room for dessert. The pleasure of dessert lasts a few seconds, and then the lingering taste in your mouth must be banished by a drink of water. The warmth of the sun feels wonderful on your skin, but soon it becomes too much of a good thing. A move to the shade brings immediate relief, but after a minute or two, the breeze is just a little too cold. Do you have a sweater in the car? Let’s take a look. Yes, there it is. You’re warm now, but you notice that your sweater has seen better days. Does it make you look carefree or disheveled? Perhaps it is time to go shopping for something new. And so it goes.

Even though Jasmine was supposed to try Marcella's Stone Plum Soup tonight, she pulled at her baking cupboard. She wanted chocolate. She wanted oozing, rich, creamy, comforting chocolate. She would throw chops on the grill and toss a salad for dinner. Tonight, she was going to concentrate her efforts on dessert. She pulled out her big bowl and mixer. She took down blocks of chocolate, vanilla, sugar. Poked her head into the refrigerator to count the eggs. Ten. Just enough. Her mouth watered, her tongue repeatedly swallowing the swamp that had become her mouth. Cream? A pint poked from behind the mayonnaise. She smelled it. One day to spare. She padded to the liquor cabinet and examined her choices. Brandy, amaretto, Grand Marnier. Mmm, yes. Grand Marnier, a subtle orange swirl. The chocolate and butter wobbled over the heat of the double boiler. Unctuous and smooth. Jasmine beat the eggs and sugar until lemony light. She poured in the chocolate in a long professional sweep. A few deft turns of the spatula turned the mixture into what she really craved. She stood over the bowl tasting slabs of it from the spatula. A good dash of Grand Marnier. Another taste. And another. She had to discard a number of egg whites to fit with the reduced mixture. She finally tipped the glossy beaten whites into the chocolate.

Then it was time for dessert: another plate, full of big, white larvas from the palm nut tree. And I do mean big—each one was longer and thicker than my thumb, and had been lightly fried in its own fat. But I wondered, had they been too lightly fried? Because they seemed to be moving. The villagers were proud to offer us such a delicious treat. Remember, I am a sword swallower. I should be able to push anything down my throat. And I am not usually a fussy eater: I had even once eaten porridge made from mosquitos. But no. This, I couldn’t do. The heads of the larvas looked like little brown nuts and their thick bodies like transparent wrinkled marshmallows, through which I could see their intestines. The villagers gestured that I should bite them in two and suck out the insides. If I tried I would puke the rat back up. I did not want to offend. Suddenly, an idea. I smiled softly and said regretfully, “You know what, I am sorry, but I can’t eat larvas.” Thorkild turned to me, surprised. He already had a couple of larvas hanging out of the corners of his mouth. He really loved those larvas. He had previously worked as a missionary in Congo, where they had been the highlight of every week for one whole year. “You see, we don’t eat larvas,” I said, trying to look convincing. The villagers looked at Thorkild. “But he eats them?” they asked. Thorkild stared at me. “Ah,” I said. “You see, he comes from a different tribe. I come from Sweden, he comes from Denmark. In Denmark, they love eating larvas. But in Sweden it’s against our culture.” The village teacher went and got out the world map and I pointed out the water separating our two countries. “On this side of the water they eat larvas,” I said, “and on this side we don’t.” It’s actually one of the most blatant lies I have ever told, but it worked. The villagers were happy to share my dessert between them. Everyone, everywhere knows that people from different tribes have different customs.

But then his tongue moved over me and started to lick the whipped cream over my sex, making my legs fall open, swiping the creamy coolness down and over my cleft, making a long, ragged moan escape me, dragging a rumbling sound from his chest that made another rush of wet pool as his mouth closed over my clit and sucked hard. Then he devoured me, drove me up fast and unrelenting until the orgasm started to crest, seeming to start at the base of my spine and exploding outward until it took over whole body, making me cry out his name as he took possession of my clit and sucked it in pulses as the waves washed over me, dragging it out, intensifying everything. As soon as the waves lessened, he released me and licked a line back upward, taking the whipped cream off my breasts then pressing up to balance over me, wicked look in his eyes. "Tell me." "Tell you what?" I asked, brain nothing but sparking misfirings right then. He smiled at that, either delighted with his prowess or glad to torture me more. Or, more likely, both. I grabbed the can of whipped cream as I moved to straddle him, watching as his eyes went knowing just a second before I started making a line down his stomach with the cream, then down the little happy trail, over his balls, and then up the underside of his cock until there was a large amount on the swollen head. Then I tossed the can to the side and gave him a smile before ducking my head and starting my path down, deciding that while foreplay was always good, it was infinitely better with food involved as my tongue licked the cream off his balls then his shaft before closing my lips around the head and licking it off from there as well, making Brant let out a deep, primal groan that spurred me on, made me work him faster, deeper. "Maddy..." he warned, but I didn't need a warning. I wanted to make him come. I wanted to give him the selfless orgasm he gave me. "Fuck," he growled, his hand crushing into the back of my head as he came down my throat. I worked him for a long moment before letting him slide away, looking up at him to find an intense weight in his gaze. "From now on, we only ever eat dessert off of each other," he said a second later, his hand going under my chin and pulling me until I moved to straddle him, bringing my face close to his. "I can get behind that plan," I agreed with a smile before he yanked me forward and our lips crashed together. It wasn't a slow, sweet, post-orgasm kiss. It was still wild, hungry, primal. It said we weren't done. "Come on," he said when he pulled away, a little out of breath. "Let's go take a shower. That was hot as fuck but we're both sticky now." Thank God. I didn't want to complain, but every time I moved, my skin got stuck to his skin and it was weird and decidedly unsexy. I went to move off him, but his arms went to slip around my lower back, holding me to him as he stood and started walking around the house. Then up the stairs. I was generally not the kind of girl who got carried around. I was fit, sure, but I was tall and leggy and most guys wanted to carry around the short, lithe little women. But since Brant was a huge wall of muscle, he didn't seem bothered by my height and less than dainty limbs. He set me on my feet outside the shower and reached in to put the water on, water I knew would take a couple of minutes to warm up. But he stepped in regardless, cursing at the cold spray. "Yeah, I think not," I said when he looked at me expectantly. I should have known to step away. I really should have. But I didn't and the next thing I knew, he was yanking me in with him, making me let out a string of incredibly unladylike curses before I felt the water get warmer against my back.

Halwa, one of the most famous Indian desserts. The key ingredient being the SuperFood carrot, so you know this dish is bursting with beta-carotene goodness. Raisins too contain antioxidant power of their own, excellent for eye and bone health and for fighting bacteria in the mouth, protecting your little one’s ‘baby teeth’ from tooth decay. Since this delicious dessert is bursting with nutritional value, it can be served either as a snack or after meal treat.   Total preparation and cooking time: 20mins Makes 3-4 servings Suitable for freezing   1 tbsp unsalted butter or ghee 1 whole cardamom pod - green 2 medium carrots — peeled, washed, grated (in food processor) 150ml (5fl oz) of whole milk Pinch of ground cinnamon 15g (½ oz) raisins — soaked in warm water (5mins), drained Melt the butter or ghee in a pot, add the cardamom and carrots and stir-fry for 5mins. Pour in the milk and add the cinnamon and raisins. Bring to the boil gradually on a low heat; this will take 5-10mins. Simmer (uncovered) for 15mins, stirring occasionally until the mixture begins to thicken. Once all of the milk has been absorbed, remove from the heat. Serve to baby warm.

If you value your balls and your life, you will hand that back over right now.” His dark eyes widened and a smile lit up his rugged face. “And I say you’ll wait for it.” Without warning, I lunged for him, being careful not to land in the actual food sitting in between us. Taylor flew back until he was lying on the ground, and he stretched his arms way above his head to keep the container away from me. But I’d landed on him, which meant I had the advantage here. And that cheesecake was mine. I started crawling over him, but he just laughed and brought one of his arms down to restrain me. “Since when are you impatient?” “Since you brought cheesecake, damn it!” If he didn’t release me soon, I was about to go full baby-mode and start making grabby hands toward the dessert; maybe I’d even cry. “Please!” His rich laugh filled the room, and he barely grunted when I punched him in the side. I managed to wiggle my way a few more inches up his body and didn’t even notice his laughing had stopped; because at the same time, the arm around me stopped restraining me, and just simply held me. Which meant I could make another grab for it. I dug my knees into the concrete floor and pushed myself closer, and nearly cried in victory when my hand grabbed the cheesecake right out of the container and brought it to my mouth. I took a huge bite out of it and moaned before rolling off Taylor. Not caring to go back to my mattress, I stayed there, on my back, and finished my cheesecake. It was so fucking delicious I wanted to cry. Turning my head to the side, I smiled at Taylor, but the smile slid from my face when I noticed him watching me intently with those dark eyes. “What?” His eyes seemed to focus, and he shook his head and turned it to look at the ceiling. “Nothing, just didn’t know a simple piece of cheesecake would turn you into a crazed fiend looking for their next fix.” “Hmm, next time, Ben and Jerry’s. It’s like water for me.” “Ice cream”—he huffed a laugh and sat up—“got it. Now come back here and eat real food, or are you not hungry anymore?” “Does it matter? I got what I wanted,” I said with a smile. “Yeah, I noticed that,” he said so softly that if I hadn’t been passing him to get back to the mattress, I wouldn’t have heard him. I

It’s—” She lowered her fork. “—interesting.” He straightened. Interesting. That was good, yes? “Mm.” She coughed and took a dainty sip of water. “Very.” Then she smiled. Boreas’ chest swelled in satisfaction. He had done it. He had baked a cake for his wife, and she had liked it. He must try this masterpiece. Snatching his fork, he sunk the tines into the dessert, brought a piece to his mouth, and gagged. It tasted like literal horse shit.

I kind of associate people with flavors. My grandpa? He's an acquired taste, but the closest I can get is crème brûlée. A caramelized shell on the outside. Burnt, bitter notes. But crack the surface, and you find nothing but sweet custard. And Granny? She's a lemon meringue pie. A classic. Pillowy, silken-sweet egg whites, tamed with a hint of sour lemon and a snap of rich, buttery crust." Squinting at him, she stopped rambling, feeling naked under his smoldering gray gaze. She lifted her heavy twists off the spot between her shoulder blades and fanned her neck. "Told you it was weird." "It's not. It's beautiful." He looked down at the water, then met her eyes. "Do you have one for me?" "I didn't. Before. I tried to figure you out, but nothing ever fit. I think maybe because my doubts got in the way. But now...?" "Now?" She traced her finger along the veins in his arms, watched his breath catch. "A ginger cookie. Not a gingersnap. Those are brittle and grate against your teeth. You're a chewy molasses cookie, the kind that gives when you bite into it, with exciting zings of crystallized ginger and pops of raw sugar." She dipped her chin, leaning on the railing again. He moved behind her and slipped his arms around her waist, melting her to the core. He placed his mouth right by her ear, his breath tickling her neck. "What I'm hearing is, you like things a little spicy." Laughing, she craned her neck around to catch the gleam in his eyes. "That's what you got out of that?" "I heard what I heard.

The gorgeous dessert, with its dense yellow base covered in fluffy white frosting and topped with strawberries, had Nina’s mouth watering. The “three milks” involved in making the cake were whole, condensed, and evaporated. In addition, whipped heavy cream was used to make the frosting. Definitely not a dessert for the lactose intolerant.

She spent what was left of the afternoon in the kitchen with the chef, Monsieur Broussard, the pastry chef, Mr. Rupert, and Mrs. Pennywhistle. Broussard was involved in the creation of a new dessert... or more aptly, trying to re-create a dessert he had remembered from childhood. "My great-aunt Albertine always made this with no recipe," Broussard explained ruefully as he pulled a bain-marie, or water bath, from the oven. Nestled inside were a half dozen perfect little steaming apple puddings. "I watched her every time. But it has all slipped from my mind. Fifteen times I have tried it, and still it's not perfect... but quand on veut, on peut." "When one wants, one can," Poppy translated. "Exactement." Broussard carefully removed the dishes from the hot water. Chef Rupert drizzled cream sauce over each pudding, and topped them with delicate pastry leaves. "Shall we?" he asked, handing out spoons. Solemnly, Poppy, Mrs. Pennywhistle, and the two chefs took a pudding and sampled it. Poppy's mouth was filled with cream, soft tart apple, and crisply imploding pastry. She closed her eyes to better enjoy the textures and flavors, and she heard satisfied sighs from Mrs. Pennywhistle and Chef Rupert. "Still not right," Monsieur Broussard fretted, scowling at the dish of pudding as if it were deliberately being obstinate. "I don't care if it's not right," the housekeeper said. "That is the best thing I've ever tasted in my life." She turned to Poppy. "Don't you agree, Mrs. Rutledge?" "I think it's what angels must eat in heaven," Poppy said, digging into the pudding.